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Please tell us anything that you learn from doing these. I'm not sure you can learn much from making knives these days, you old master, you; but there has to be some kind of revelatory quality to working on world class knives from another time and culture.

About these knives, the blanks I got were rough forged and trimmed. They had to be fully annealed, straightened, rough ground, hardended and tempered, straightened, finish ground, polished. The tangs needed a lot work also. These blades are heavy when they come and need a lot of grinding and straightening. It is easier to make a new knife from scratch.

The steel is a simple carbon steel with good hardenability and fine grain. The steel is clean and was nice to finish. Another couple of hours of work and this one will be done.